How to make it

In a large saucepan, heat the butter and oil until the butter is melted.

Add the onions, garlic and mushrooms and cook slightly until soft and tender but not too browned.

In a food processor, stir in the tomatoes, tomato paste, basil, thyme, sugar, oregano, chicken or beef broth, parmesan cheese or bouillon, water, red wine, salt, pepper . Add the cooked onions, garlic and mushrooms and process until you obtain a thick pulp. Pour the pulp in a large saucepan, bring to a boil then reduce the heat to simmer, cover and cook for about 40 minutes stirring occasionally.

While the sauce is cooking, cook your breaded veal or chicken cutlets in a skillet with oil and cook your spaghettini or spaghetti in a large pot of boiling water until done. Serve the sauce on top of the meat and pasta. Voilà! Chicken or Veal Parmigiana.